Description
Crock Pot Beef and Noodles is a cozy, hearty dinner with tender shredded beef, egg noodles, and rich savory gravy. Perfect for busy weeknights or Sunday dinners, this slow cooker recipe is full of flavor and minimal effort!
Ingredients
3–4 lb chuck roast (or eye of round, top round, sirloin tip, or rump roast)
4 cups low-sodium beef broth (or water with salt)
1 medium yellow or white onion, minced
3 cloves garlic, minced (or 1 tsp garlic powder)
2 tsp Italian seasoning (or a mix of oregano and thyme)
2 tbsp Worcestershire sauce (or soy sauce)
12 oz wide egg noodles (dried, frozen, or fresh)
½ cup heavy cream OR 2 tbsp cornstarch + 2 tbsp water (for thickening)
Optional: 1 cup sliced mushrooms
Salt and black pepper to taste
Instructions
(Optional) Heat 1 tbsp oil in a skillet over medium-high heat. Sear roast 1–2 minutes per side until browned.
Add beef, broth, onion, garlic, Worcestershire sauce, and Italian seasoning to the crock pot.
Cover and cook on Low for 6–7 hours or High for 4 hours, until beef is fork-tender.
Shred beef in the crock pot using two forks. Stir into the juices and season with salt and pepper.
Add egg noodles, ensuring they’re mostly submerged. Cover and cook on High for 10–20 minutes until al dente.
Stir in heavy cream or cornstarch slurry to thicken. Cook 2–3 minutes until slightly thickened.
Serve warm and enjoy!
Notes
Browning the beef adds extra flavor, but it’s optional if you’re short on time.
If noodles absorb too much liquid, add a splash of broth before serving.
Leftovers reheat well—just add a little broth to loosen up the sauce.
For extra creaminess, stir in sour cream or cream cheese at the end.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low) or 4 hours (High)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg